In medium bowl, mix together 1c flour, salt, yeast & oil.
Whisk in warm water till well blended. Stir in 1 – 1 ½ cups
flour till you form a soft ball of dough. Turn out onto a well
floured surface and knead until dough is smooth. Roll out to a
circle to fit pan (roll thinner or thicker depending on how you like
crust) On greased pan or pizza stone press dough to build up edges
slightly. Brush dough lightly with a very thin layer of sauce,
avoiding the edges. Bake at 450 degrees till dough starts to
brown slightly. Brush crust with remaining olive oil. Sprinkle
with garlic salt. Add remaining sauce, then toppings, then
mozzarella and a sprinkle of parmesan. Return to oven and bake till
cheese is melted and turning golden brown.

Crack all grains 10.5lbs of grain and mix together. Bring 12.6qts of
the brewing water to strike temp. Fill mash tun with water and stir
in all the grain, stir very well. Put lid on and let sit for
45-60mins. Run wort into boiling pot catching 1st several pitchers
full until wort is clear adding back into mash tun. While waiting
for starches to convert to sugars bring sparge water to 170F. Once
wort is fully drained into boil pot close valve and add half of
sparge water, stir well, let sit for 10mins. Drain into boiling
pot filtering by catching 1st several pitchers again. Add second
half of sparge water, repeat as before until Pre-boil Liquid Volume
is collected in boil pot. Bring liquid to boil and follow hop
schedule, last 15min of boil add lactose. Once 60mins is complete
cool wort to 70-75F and pitch liquid yeast. Let ferment in 65F area.

Crack grains and put into muslen bag. Bring 1gal of water in boiling
pot to 155F.Add grains and let stand at that temp for 30mins. Remove
bag and let drip. Dispose of bag. Add enough water to bring to 3gal.
Then bring to a boil and add dry malt extract. Add remaining water
to bring to 6gal and bring back to boil. Once boil follow hop
schedule. Once 60min is up cool wort to 70F. Pitch liquid yeast and
let ferment.